Willy Street Co-op Recipes

Willy Street Co-op Recipes

In a medium-size heavy bottom stock pot combine sucanat, brown rice syrup, peanut butter and earth balance. Cook over medium heat until melted. This process goes quick, keep a close watch not to scorch or burn.

Add in baking soda, salt, egg replacer that has been dissolved in the 2 tbsp. of water. Continue to cook for another minute or two just until the mixture begins to thicken.

In a large mixing bowl, pour the rice cereal and carefully add the hot peanut butter mixture.

Line two large cookie sheets with parchment paper. Be sure to spray tray and parchment paper with non stick spray to ensure the mixture does not stick to the tray. Pour mixture on to cookie sheet and spread as evenly as you can on each tray. Bake both trays in the oven at 350 for 10- 12 minutes rotating the trays around in the oven to allow even baking about half way through cooking time.

Another option to cook the mixture, using large cookie cutters of your choice, spray each cookie cutter, and fill with mixture. carefully place cut outs on a lined sheet tray. Follow the same cooking instructions listed above. Repeat these steps until all the mixture is used.

Remove from the oven about set aside to cool.

Using a small saucepan with a small amount of water brought to just low simmer. In a medium size bowl combine semi sweet chocolate and canola oil. Cook chocolate over the double broiler just until melted. Remove chocolate from double broiler and top the cooked peanut butter mixture. Allow chocolate to set before serving, about 45 at room temperature, or refrigerate for 30 minutes.

Here’s an unusual pȃté that would be an excellent addition to a vegetarian riff on a charcuterie platter. Add some good bread, a bowlful of olives, some pickled vegetables, a couple of nice cheeses and you would have quite the spread. It’s also really good on a piece of toast when you want a quick snack.

This recipe for ajiaco is by no means authentic, but it is a good approximation of the traditional Colombian chicken and potato stew, warming and filling, a comforting soup for chilly winter days. Authentic ajiaco calls for an herb called guascas, but we’ve substituted it with oregano in this recipe. If you’re able to find guascas though, by all means use it here.

Prime rib roast is ideal for special occasions, and this one is juicy and beautifully flavored, with varying degrees of doneness throughout, so everyone at the table will be happy. Horseradish sauce with lemon and cream, and savory sauteed mushrooms gild the lily.

This aromatic glazed ham is a stand-out centerpiece on a festive holiday table. An array of spices, as well as light and dark brown sugar, molasses, and apple cider impart loads of flavor and give the ham a dark brown, crispy crust.

Golden, crunchy, and salty-sweet, these latkes can be served with applesauce or sour cream, or both, or nothing at all (they’re that good!). You might even try smoked salmon or caviar. Squeezing as much moisture as possible out of the apple-potato-onion mixture is the key to crispy pancakes.

Butternut squash and Brussels sprouts are tossed in a garlic-chili-maple sauce before roasting, then served topped with sweet pomegranate seeds and creamy Gorgonzola cheese. The effect is a salad balanced with surprising flavors, something that would be a wonderful addition to the holiday table.

This is a fairly easy meal for two to whip up, but browning the pork chops in butter is a small extra step that makes this meal gourmet. Use a mandoline to make quick work of shredding the Brussels sprouts.

This savory tart could be served as dinner with the addition of a green salad, or as an elegant appetizer for a larger group. Try an assortment of fresh mushrooms, like button and oyster and porcini, or just use one variety.

French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.

This comforting meal makes enough to feed a crowd, and its sweet-sour combination of caramelized onion, beer, and vinegar gives it distinctive character. Note that the short ribs will need to sit, seasoned, for eight hours in the refrigerator, but almost all of the preparation time is hands-off. Excellent served over buttered noodles or mashed potatoes.

This English pudding is dark, tender, and quite tart. Served with liberal amounts of sweet, buttery, vanilla “hard sauce” (actually a misnomer, since the sauce is liquid and warm), this dessert could easily become a holiday tradition.